Warm the milk, sugar and salt in a saucepan

Pour the cream into a large bowl and whisk in the green tea powder. Set a sieve over the cream

In a separate bowl, whisk the egg yolks together. Slowly pour the warm mixture into the egg yolks, whisking to stop the eggs from scrambling. Then scrape the yolk mixture back into the saucepan

Stir the mixture constantly over a medium heat with a spatula until the mixture thickens and coats the back of the spatula (77-79°C if you have a thermometer). Pour the custard through the sieve onto the cream, and whisk to mix the green tea powder into the custard. Cool over an ice bath and chill in the fridge

Churn in an ice cream maker until frozen and either eat immediately or keep in the freezer until you need a post-sushi dessert